Salmon croquettes were such the move when I was growing up. But, eating fish out of can doesn’t really excite me. Now, I take fresh salmon, mix it with seasonings, and make fresh salmon cakes that are amazing!

Skillet Salmon Cakes with Corn Salsa

1/2 an onion, diced

1/2 bell pepper, diced

3 6-ounce fillets of salmon

1 teaspoon of Kosher salt

1/2 teaspoon of black pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1 tablespoon of olive oil

2 tablespoons of fresh dill

1 1/2 tablespoons of all-purpose flour

1 1/2 tablespoons of olive oil

For the salsa:

4 ears of fresh corn, shucked

1/2 red onion, minced

1 tablespoon Meyer lemon vinegar

1 tablespoon of olive oil

1 good pinch of salt

1 good pinch of black pepper

1 good pinch of sugar

2 tablespoons of Fresh dill

Using a food processor, add in the fish, along with the salt, pepper, garlic powder, onion powder, olive oil, and fresh dill. Pulse until the fish is in fine pieces. Then, mix the fish with the diced onion and bell pepper. Combine with the flour and form into patties. 

To cook, add some oil to a skillet. Cook the patties on both sides until golden brown. This should take 5-7 minutes.

To prepare the salsa, just add all the ingredients together, and stir well to combine. Chill the salsa until you’re ready to eat.